Name: Mexican-Style Eggs (Huevos a la Mexicana)
Yield: Serves 3 generously
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; 8 (4-inch) corn tortillas; 3 to 4 cups salsa of your choice; 2 plum tomatoes, diced; 1 bunch cilantro, coarse stems removed and chopped; Salt; 1 ripe avocado, preferably Hass variety, peeled, seeded, and sliced lengthwise; ½ white onion, finely chopped; 2 serrano chiles, seeds and membranes removed, if desired, thinly sliced; 6 large eggs, lightly beaten with 1 tablespoon water

Preparation info

Serves
3
generously

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This easy and tasty dish is one of the healthful breakfasts I like to eat before running. Mexicans love salsa and use it abundantly. You can choose almost any salsa in the Salsas y Condimentos chapter or in other recipes in this book to serve on the side. My dad is our family’s master breakfast cook. His secret to fluffy eggs is to beat them with a stick blender and a tablespoon of water.